I have been dying to share this recipe with you for the past month.

I’m a huge fan of Jalapeño Poppers. I love the cheesy creamy filling, the spicy jalapeños and of course the crispy crunch of the buttered panko bread crumbs. I’m thinking it’s time for that Jalapeño Popper goodness to make its debut in pizza form.

Jalapeño Popper Pita Pizza

I’ve made this pizza over a regular pizza dough, and it’s equally as delicious; but I made this Jalapeño Popper Pita Pizza for one.

Sometimes all you need is a pizza for one, and using something like a whole wheat pita bread can make it quick and painless.

Jalapeno Popper Pizza

The base of the pita pizza is a creamy ranch mixture that is out of this world. I used whole sliced jalapeños, but if you can’t handle the heat feel free to remove the seeds.

Jalapeño Popper Pita Pizza

My favorite part of this Jalapeño Popper Pita Pizza is the crispy panko crumb on top. It gives the pizza that little crunch that will surely remind you of the classic Jalapeño Popper.

Jalapeño Popper Pita Pizza

I included some diced cooked chicken breast to make it more of a meal, but you don’t have to add that if you don’t want.

Either way is delicious.

Jalapeño Popper Pita Pizza
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Jalapeño Popper Pita Pizza

Cheesy creamy filling, the spicy jalapeños and of course the crispy crunch of the buttered panko bread crumbs.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner
Cuisine: American
Servings: 1
Calories: 706 kcal
Author: Shawn


  • 1 whole wheat pita bread
  • 1 oz cream cheese, softened
  • 1 tbsp ranch dressing
  • 1/2 tsp Gourmet Garden Garlic, or garlic powder
  • 1 fresh jalapeño, sliced (seeds removed if you prefer)
  • 1/4 cup cooked, diced chicken breast
  • 1/2 cup shredded cheddar cheese
  • 1 tbsp melted butter
  • 1/4 cup panko bread crumbs


  • Preheat oven to 425 degrees F.
  • Combine cream cheese, ranch dressing, and garlic in a small bowl. Whisk with a fork until smooth and evenly combined. Spread on top of pita bread, in pizza sauce fashion (leaving about 1/2 an inch around the edge).
  • Top with diced chicken, sliced jalapeño, and then top with the cheddar cheese.
  • Toss the panko bread crumbs with the butter until they are evenly coated. Sprinkle the bread crumb mixture over the cheese.
  • Bake for 7-10 minutes or until cheese is bubbly and the panko crumbs are a golden brown.
  • Sliced and enjoy!


Calories: 706kcal | Carbohydrates: 41.4g | Protein: 34.8g | Fat: 44.8g | Cholesterol: 147mg | Sodium: 978.8mg | Sugar: 5.7g | Vitamin A: 23IU | Vitamin C: 28mg
Keywords: Chicken, Cream Cheese, jalapenos, pita bread
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About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
14 Responses
  1. Asiya @ Chocolate and Chillies

    Great idea! Love the panko on top 🙂

    I wanted to ask you something…my husband is heading to Texas for a week and he was asking me what I would like him to bring back. I was thinking to ask him to bring me Biscoff and Spike Seasoning…what are some of the things you miss most that we don’t get here in Canada? Thanks!

  2. Dana

    I’m on the same page as you with jalapeno poppers! I haven’t had them in a loooong time. But I know I’m about to make this pizza asap! Amazing!

  3. Wendy @AMFT

    Holy cow that sounds amazing! I just love a good popper and I can’t believe I never thought to turn it into a pizza…another love of mine.

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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